Dry roast coriander, cumin, cinnamon stick and cardamoms in a wok or frying pan on a low heat until the spices give off an aroma. Then allow to cool and grind to a fine powder with a pestle and mortar or spice mill.

Add the rest of the marinade ingredients and mix well together.

Rub each chicken breast with the marinade, cover and leave to marinate overnight in the refrigerator.

Heat the frying pan with some oil and fry the marinated chicken breast fillets, turning occasionally.

HINT: Serve a colourful herb-blossom salad with carrot strips. The spicy marinated chicken breasts are also great for barbecuing.